Dinner · Updated October 26, 2026
Vegetable Fried Rice
A fast skillet dinner that turns day-old rice, eggs, carrots and peas into a full meal.
Prep15 min
Cook15 min
Total30 min
Makes4 servings
Ingredients
Amounts are rounded when scaled. Tick items as you gather them.
Directions
- Break up any clumps in the cold rice with your fingers.
- Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Scramble the eggs until just set, then move them to a plate.
- Add another tablespoon of oil and the carrots. Cook 3 to 4 minutes, then add the peas, the white parts of the green onions and the garlic and cook 1 minute.
- Add the last of the oil and the rice, spreading it out. Let it sit undisturbed for 1 minute at a time, stirring in between, for about 5 minutes until hot and starting to toast.
- Stir in the soy sauce, the eggs and the sesame oil. Top with the green parts of the onions and serve right away.
Tips
- Fresh, warm rice turns gummy. Spread it on a tray and chill it first if you have to.
- A hot pan matters more than extra oil.
Storing
Cool quickly and refrigerate within an hour of cooking rice. Keep up to 3 days and reheat until steaming hot.
Swaps
Use any frozen vegetables. For soy-free, season with salt and a little lemon juice. Check labels for wheat in soy sauce.
Check ingredient labels if you cook for someone with an allergy. See the Disclaimer.